Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

Fish plus tortillas and a topping or two of choice are all you really need for fish tacos. Here are seven ways chefs make these tacos even more delicious. 

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Expert Guide

Citrusy whites tend to be best, but depending on the taco, you might be able to try a red. 

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Expert Guide

 Frying is traditional, but it’s not the only option. Here are five ways to cook your fish for tacos. 

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Expert Guide

Most types of fish can be thrown into a taco, but each kind works best with a different set of toppings. 

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Expert Guide

With 30 years of professional cooking and four New York City restaurants under his belt, star chef Marc Murphy has finally come out with his debut cookbook: Season with Authority: Confident Home Cooking. Here, an excerpt from Murphy’s new book in which he shares the 21 essential pantry items every home cook needs. Plus, a recipe for his incredible Nutella sandwich.

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As co-owner of Charleston restaurant Cannon Green and owner of local flower shop Stems, Anne Bowen Dabney is a true believer in the power of plants—both as main course and muse.

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Expert Guide

You can’t go wrong with medium-bodied whites and sparkling wines.

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Expert Guide

Tartar sauce and cocktail sauce are tried-and-true, but so many other things are delicious with crab cakes.

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The star chef shares simple ways to add a Mexican twist to every meal with tips inspired by his new cookbook.

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Expert Guide

Salt, as any aspiring kitchen scientist can tell you, is a flavor enhancer. It’s not the star of a dish; it’s a supporting player—unless it’s really, really, really good salt.

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